Once the warm summer weather has past and fall starts setting in, try out these¬†amazingly tasty pumpkin cookies. ¬†This is a recipe I discovered on the¬†Our Family Journey blog, but I tweaked it out by baking these on the Grill Dome and adding a sugary topping at the end. ¬†These cookies were soooooo good and didn’t last long ūüôā ¬†Recipe and video below.
1/4 cup butter
1/4 cup brown sugar
1/8 cup milk
1/2 tsp vanilla
1 1/4 cups powdered sugar
Melt butter and brown sugar together in a sauce pan until smooth and blended. ¬†Add to a mixing bowl then mix in vanilla and milk. Next,¬†mix in the powdered sugar then set aside.
1 cup butter (set out at room temp for at least 30 min)
1 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 egg (set out at room temp for at least 30 min)
1 tsp vanilla
15 oz can pumpkin
2 cups all-purpose flour
Set up the¬†Grill Dome for an¬†indirect heat cook using the Grill Dome Indirect Cooking Rack and Ceramic Stone. ¬†Place a 2nd Ceramic Stone either on the Main Cooking Rack or the Extender Rack. ¬†Preheat the Grill Dome to 350¬į.
In a large mixing bowl, beat the butter until nice and creamy. ¬†Next, add in the sugar, baking powder, baking soda, salt, cinnamon, and nutmeg, then mix until combined. ¬†Next, mix in the egg and the vanilla. ¬†Mix in the pumpkin. ¬†Finally, mix in the flour a little at a time until you have a nice doughy consistency (I used the entire 2 cups).
Line a baking sheet with parchment paper and drop spoonfuls of dough about 2″ apart, making sure they will¬†fit nicely on the ceramic stone. ¬†Pick up the parchment paper containing the dough and place directly on the ceramic stone. ¬†Cook for anywhere between 12 – 20 minutes depending on the size of your dough scoops.
Let cool on a drying rack then spread the icing on the cookies. ¬†For an added treat, mix up a bit of sugar and cinnamon together and sprinkle on top. ¬†Serve and enjoy!